I bought a kilogram of tapioca from the supermarket and I used it to prepare two tapioca type of nonya Kuih. One is getuk ubi and another is kuih ubi talam.

If you are interested in getuk ubi recipe, you can refer to this post: Getuk Ubi (木薯椰丝糕）

Kuih Talam ubi should be a Malay and/or Peranakan kuih that are commonly sold in the kuih stalls. It usually come with two layers, one brown layer with the tapioca and the other white layer, coconut flavoured steamed flour cake. The white layer is the same as the white layer as in normal kuih Talam in this post :Kuih Talam , Kuih Talam Tepong Pandan (绿白双层香兰糕）

The white layer is soft, aromatic, slightly salty and complement very well with the sweet chewy tapioca layer.

There is nothing much I can write about this kuih except sharing the recipe which is relatively straight forward and simple. The adventure is very successful though I found that it is not as sweet as what I would prefer. Well, I believed this will suit the taste buds of most readers.

Put all the ingredients for the tapioca layer in a blender, blend until fine. Transfer it to a lightly greased tray and steamed at medium heat for at least 25 minutes or when the tapioca are cooked.

Put all the white layer ingredients in the non stick pan. Stir until well mixed.

Cook under low heat until the white layers slightly thickens but still in liquid form. Transfer to the steamed brown tapioca layer. Steamed at high heat for another 25 minutes or until the white layer have set. Use a skewer to pierce on the centre to ensure that white layer is cooked. Cooled completely before unmoulding and cut into desired sizes.

CONCLUSION

I love the texture of this steamed cake and the recipe will also be captured in my forth coming Ebook on kuih muih. I have simplify the recipe for your convenience and do give it a try and see if it suits your taste buds.

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